And The Oscar Goes To....

I have such original titles.

First of all, my cook book review for Rachel Ray is up and listed below. I was nervous to try her ideas. I registered for some of her cookbooks for my wedding, but had hardly used them. Rachel frightens me, but I did enjoy her recipes (for the most part).

This week I will be cooking from my ALL TIME favorite cookbook. It was the first one I started cooking with and I picked out new recipes to play with from it.

Yes you are seeing the picture clearly - it's an AUBURN cookbook! I think there was a contest for sororities to earn spirit points by submitting recipes for this cookbook - anyways, I absolutely love it. There are so many recipes and subjects to choose from. If I could still purchase it I swear I would buy it for anyone getting married or anyone in need of a cookbook.

Okay back to the title of the post. Did anyone watch the Oscars? I typically don't get into this award show - I had it on in the background while I updated the blog last night. What I do love though is the red carpet coverage. Yup, it's all about the dresses for me! So with that being said, I present to you the outfits I adore and loathe.

 I just wanted to show you how AMAZING J Hudson looks. Weight Watchers works.

ADORE:

I loved everything about this dress. I want it.

You either love it or hate it. She reminds me of a lady I would see on a stamp, but I liked it.

I think I have a thing for feathers now. I am not a Swank fan, but I liked this dress.

Mila has been killing it since Black Swan came out. The cut of the dress was almost to low, but she pulled it off.

Love the color. I am almost over Natalie because of all the Black Swan attention, but this has been my fav pregnant dress to date.

Once again I love the color. It's different.

LOATHE:

It reminded me of water. I don't know why. She has the body to wear it, but I found it boring.

I saw a comment on FB about how this looks like a bedspread and I agree 100%.

I wish she had worn more color. It falls flat for me. 

I know you all were dying for my opinion. Who am I to judge? I have lived in gym clothes for the past few weeks!

Rachel Ray: Ginger-Soy Shrimp with Basil on Shredded Lettuce

Ginger-Soy Shrimp:
3 T veg oil (I used evoo)
1.5 lbs shrimp - peeled, deveined, tails removed (you can use chicken or pork loin chops)
S & P
2 inch fresh ginger - peeled and minced
garlic
1/2 t red pepper flakes
6 scallions - chopped
1/4 tamari (dark, aged soy sauce)
3 T honey
1 head of iceberg lettuce (I used baby spinach)
1 red bell pepper - chopped
basil leaves


Heat a large skillet over high heat and add oil. Add shrimp and season with S & P. Cook for a minute and add ginger, bell pepper, garlic, and red pepper flakes. Cook for 2 more minutes. Add scallions and cook for another minute. Add tamari and honey to coat shrimp. Removed the pan from heat and add basil. Toss and serve over shredded lettuce.
 I loved this recipe! When added the red pepper flakes I went semi crazy so the recipe was HOT, but delish still. It was a hit and I will make it again. It was the first time I had cooked with ginger so it was an interesting process peeling and mincing it. I used baby spinach again because I had it in my fridge. #lifeonabudget I also served it with mashed potatoes (the recipe didn't had a side with it and I had red potatoes on hand), which helped with the spice factor.

Rachel Ray: 30 Min Chicken Under a Brick & Salad

Chicken Under A Brick:

4 boneless, skinless chicken breast

 Bay Leaves

Garlic
EVOO
Mix: parsley, sage, rosemary and thyme - chopped, mixed a T of each
2 T grill seasoning
1 lemon zest

Brush chicken with garlic and bay leaves. Drizzle chicken with evoo. Mix the herbs, grill seasoning and lemon zest and coat the chicken. Place chicken in a large pan (use evoo to coat), place a smaller pan on top and weight the small pan with something heavy - like a brick or large, canned food. Cook chicken for roughly 4 minutes on each side (enough to brown). Then take the pan and place in the oven (400 degrees). Cook until done. Serves 4.
I enjoyed making this recipe. I had yet to use my zester, a gift from my wedding (yes it was finally used after almost 3.5 years of sitting in my kitchen). Regardless, I had so much fun!!! It's sad how I find joy in doing adult activities like cooking now. :) Make sure that the pan you transfer to the oven can be put in the oven. I used google to make sure my Caphalon pans can be placed in the oven and withhold high temperatures. Back to the recipe....It was good - the seasonings went very well together and I felt like it was a healthier dinner choice. Hubby J loved it as well. 

Salad:

2 romaine lettuce hearts - chopped (I used baby spinach leaves)
1 head of radicchio - shredded
1/2 C mixed fresh herbs - whatever is on hand, chopped
2 T honey
3 T EVOO
1 lemon - juiced
2 t grainy mustard
S & P

Combine ingredients, but honey and mustard. Separately, mix the mustard, honey and lemon juice from the lemon in the previous recipe. Mix in EVOO and season the dressing with S & P. Dress salad, toss and enjoy!
First, I used spicy brown mustard and used the leftover herbs from the previous recipe. Secondly, I added some shredded, cheddar cheese. I have a slight cheese obsession. I firmly believe it makes anything better - a sandwich, pretzels, soup, salads, veggies, fries.....the list goes on. I thought the salad needed something else so BAM, it was thrown in. J & I both loved the salad and especially the salad dressing. Everything went so well together. Definitely a keeper!

Rachel Ray: Salsa Stoup & Double-Decker Bakes Quesadillas

Salsa Stoup:

2 T veg oil
2 jalepeno peppers (seeded and chopped)
1 green bell pepper (chopped)
1 onion (chopped)
3 celery ribs (chopped)
3 garlic cloves
S & P
28 oz stewed tomatoes
28 oz crushed tomatoes
2 C chicken broth
3 T cilantro (chopped)

Heat a medium soup pot over med-high heat. Add the veg oil, jalepenos, peppers, onions, celery and garlic. Season with S & P and saute for 5 minutes. All the tomatoes and stock and bring to a boil. Reduce heat and simmer. Stir in the cilantro and lightly heat until ready to serve. Serves 4-6.
Okay okay.....I am definitely NOT the biggest fan of this. While it was good (with a solid kick of spice), the stewed tomatoes freaked me out. Weird I know. The husband was not a fan either.  I did not save it because I knew he would not eat it again so for us it was a waste. However, I did pat myself on the back for chopping all those veggies!

Wow a picture of a quesadilla.

Double-Decker Baked Quesadillas:
6 6-8 flour tortialls (I used wheat)
1 C shredded cheddar cheese
3 scallions (chopped)
1 C shredded pepper jack
Sour cream for garnish
Creamy Italian Chicken Leftovers - NOT from Rachel Ray!

Using veg oil, brush on one side of each tortilla. Place oil side down on a baking sheet. Mix the cheddar cheese and scallions, divide between the tortillas and place a tortilla on top. On top of this tortilla add the pepper jack cheese and the creamy Italian chicken leftovers. Set a final tortilla on top and brush with veg oil. Bake in the oven at 300 degrees for 10 minutes. Cut into wedges. Add sour cream (or whatever you want) as garnish. Serves.......well however many wedges you cut!
I love love loved this recipe!!! I added the chicken because I had leftovers and because J has to have some kind of meat in his dinner or he doesn't consider it a dinner - ha! He was a huge fan as was I. I would also make these for an appetizer if need be.

War Eagle.

Auburn has been on such a roller coaster ride these past few months from cheating accusations, winning championships and now the horrific and devastating destruction of the oak trees at Toomer's Corner. Maybe I phrased that a bit dramatically since the trees are still there, but what happened is so sad. I understand that many people cannot grasp why this is such a big deal to the Auburn family. It is a hard concept to explain, but check out this article. I think he did a great job of trying to relay the powerful tradition of what someone tried to destroy. The Auburn/Alabama rival is so strong and it is unfortunate that it reached this level. As an Auburn alum, I feel so sorry for the university  - that one crazed fan has associated Bama with his actions and he is not an appropriate representation for Bama whatsoever. The Iron Bowl is typically a mutual respected rivalry and these actions definitely went beyond what the rivalry stands for. I admire the Alabama alumni who created the Tide for Toomer's facebook page - over $36,000 has been donated. That is so crazy to me and yet so wonderful that both schools have come together for this cause. I am well aware that there are still haters out there (Haterville - RHOA anyone?), but it's oddly comforting that this has somewhat united the rivals - at least for a hot minute. :)

I just wanted to give a quick update on my new obsession:

Chill

One of my fun finds in this new area is this frozen yogurt bar. This might be a common concept for most people, but we had nothing like this in Abilene. They did open one a few months after we moved. Anyways, you can mix whatever yogurts you like and add whatever toppings you desire. You pay by the ounce (Chill offers a 15% military discount - HUGE) and they have punch cards! Does anyone have punch cards anymore?!?! There is a location in Auburn so if you didn't know, you know now.

So there is my random post for you - if anyone reads this. Feel free to follow me if you do! I am off to watch the Bachelor - any favorites? Emily is my favorite, but I think he will choose Chantel or Ashley. I am not going to snoop on the internet for a spoiler so please don't ruin it if you know!

Slow Cooker Creamy Italian Chicken

I grabbed this from Spark recipes. It is a great app to get if you have the iphone. This website prides itself on having healthy recipes and will give you the nutrition information as well. It's great if you count calories, assuming it's correct.

Slow Cooker Creamy Italian Chicken:

3-4 boneless, skinless chicken breasts (1.5 lbs)

1 pkg Italian dressing mix

1/4 C water

1 package low fat cream cheese (8 oz)

1 can 98% fat free cream of chicken soup

3 cups cooked brown rice

Mix the dressing mix and water and pour over the chicken in the crock pot. Cover and cook on low for 8 hours. Mix the cream cheese and soup together in a separate bowl. Remove the chicken from the crock pout and set aside. Pour the CC and soup mixture in the crock pot and mix with the dressing. Once it is mixed together, return the chicken to the crock pot and mix the chicken (at this point it should start to shred). Continue to cook on low until heated throughout. Serve on rice. Makes 6 - 8 servings.

I actually used the leftovers in a Rachel Ray recipe which I will post later.You want to make sure you cook the chicken, but don't over cook it. You can serve it on rice, but I am not a huge rice fan so I don't do that every time. I like it by itself.

Sizzle Stir Fry

I want to apologize in advance for my horrible pictures. I know I have apologized before, but I think this is reaching a new level of a novice photographer. Pretty much all of my photos are taken with an iphone - my camera charger has disappeared from the voyage to Georgia from Texas. I know it made it to Georgia, but I can't find it now. Ugh. In Abilene I was somehow signed up for the Kraft magazine that had a ton of recipes made with their products. And that is where this recipe comes from.

Sizzle Stir Fry:

1/4 C Italian Dressing (fat free)

1T soy sauce

Minced garlic

1 red/green/yellow pepper - chopped

Chicken or Sirloin Steak or both

EVOO

Mix the dressing and soy sauce. Add 1 T of the mixture to the meat. Toss to coat and let stand for a few minutes. Heat oil and garlic on med-high heat. Add meat and the peppers. Cook for 4 minutes, add remaining sauce and simmer for 2 more minutes. Kraft recommends serving over rice, however I did not.

I have made this with chicken and steak - both are delicious. It is such an easy and quick meal that is way more healthy than some of the casseroles I post on here. :)

"And I Need A Vacation Tonight"

Without further delay, the upcoming recipes for this week will be from

I registered for so many Rachel Ray cookbooks when I got married. The truth of the matter is that the book seemed very detailed and didn't sound too appealing once I dove into it (that was 3 years ago before I enjoyed forced myself to love cooking). I finally have decided to tackle a few recipes *years later* and I look forward to the challenge!

I picked 3 meals with 3 sides from this book. 

This should get interesting.

"Would You Hold It Against Me?"

Obviously there is more coming from that title. 

Until then, please read below for many ratings about new recipes and sides from:

So many yummy choices for you to try for dinners, parties, your family, etc.

Any new recipe challenges? I would love a new cook book to dive into! Please?

Zesty Potato Cheese Soup & Taco Puffs

Zesty Potato Cheese Soup:

3 cans cream of potato soup

2 cans evaporated milk (12 oz) reduced fat

3/4 C shredded cheddar cheese

3/4 C pepper jack cheese

1/2 of a bag with the REAL bacon pieces (like ones used in salads)

Combine the soups and milk in a large saucepan. Cook over medium heat for 5 minutes. Add in pepper jack cheese and continue to heat until it is melted. Add in bacon and heat for a couple more minutes. Sprinkle with cheese when serving.

I LOVED this recipe! I have been looking for a great recipe for potato soup. This one had a great kick to is (thanks for the pepper jack cheese), but was immensely scrumptious. It's so easy to make and yielded about 6 servings. AMAZING.

Taco Puffs:

1 lb ground beef (lowest in fat)

1/2 C chopped onion

1 envelope of taco seasoning (I made my own)

2 tubes (16.3 oz) refrigerated biscuits, low fat

2 C shredded cheddar cheese

The picture from the book.

How mine turned out.....Just as delicious though!

Brown beef and onion in a large skillet until the meat is cooked. Add seasoning and prepare according to package directions. Cool slightly. Flatten the biscuits  and place in a greased, large baking pan. Spoon meat mixture onto 8 flattened biscuits and top with cheese. Place the remaining flat biscuits on top and pinch edges to seal the taco puff. Back at 400 degrees for 15 minutes and until they are lightly golden. Yields 8 servings.

My husband started to hate taco night - I mean who does that? So easy and so yummy with all the toppings you can add to a taco. So I found this recipe and he LOVED it. Such a different way to incorporate tacos into your weekly menu and I think it would be fun for the kids to eat as well.

Garlic Chicken 'N' Gravy & Fabulous Feta Salad

Garlic Chicken n Gravy:

4 boneless, skinless chicken breasts

1/4 t salt

1/4 t pepper

5 cloves garlic, chopped

2 T I Can't Believe It's Not Butter

1/2 C chicken broth and another 1/2 C of broth or white wine

1/2 t dried basil

1/4 t dried oregano

1 T flour

Season chicken with s & p. In a large skillet, cook the chicken and garlic in the butter over medium high heat for 5 minutes (browned). Add broth and wine, basil, and oregano. Bring to a biol, reduce heat and cover. Simmer for 7-9 mins until the chicken is not pink. Remove chicken and keep warm. In a small bowl mix the flour and remaining broth until smooth. Stir into the pan juices and bring to a boil. Cook and stir for 1-2 mins until it thickens. Serve over chicken when ready.
This wound up being really tasty and I will make it again, but I had trouble thickening the sauce. Regardless it was good!

Fabulous Feta Salad: 

2.5 C uncooked bow tie pasta

4 C torn spinach leaves

1/2 C feta cheese

1/2 C fat free Italian salad dressing

Cook the pasta and drain in cool water. In a large bowl combine all of the ingredients. Drizzle with the dressing and toss to coat.

This was such an easy side to make! It was yummy and I will make it again if I am pressed for time or need  a quick dish to bring to a friends house for a party.*You can use 1 C of cooked chicken, but I did not. I also used spinach leaves instead of romaine. Makes 8 servings.

Breaded Pork Chops & Lemon-Pepper Veggies

A delightful combo for a quick meal.

 .

Lemon-Pepper Veggies:

1/2 lb green beans - cut and trimmed into 2'' pieces

2 T water

1 small yellow squash - cut into 1/2 inch slices

2 T I Can't Believe It's Not Butter

3.4 t lemon pepper seasoning

1/4 Italian seasoning

Combine green beans and water. Place in a bowl, cover and cook in the microwave for 5-6 minutes or until they are crisp/tender. Stir in squash, cover and microwave for 2 minutes. Gently mix in the butter and seasonings and serve.

This was such an easy side to make. I really enjoyed the process and the healthy taste. I love to play with seasonings! It does get a 3 because I think my green beans were overcooked. I will try this recipe again and maybe cook for less - all microwaves are different.Make 2 servings.

Breaded Pork Chops:

1 egg

3/4 C seasoned bread crumbs

4 boneless pork chops

8 oz chive and onion cream cheese

3 T reduced chicken broth

2 T skim milk

Dip each pork chop in the egg and then into the bread crumbs to coat. Place chop in a greased baking pan that is big enough so that the meat does not overlap. Bake, uncovered for 25-30 minutes at 350 degrees. While cooking the meat, combine the cream cheese, broth and milk in a small saucepan. Cook over medium heat for 5 minutes or until the entire sauce is smooth. Serve the sauce with the pork chops.

I am not a huge fan of pork chops, but J likes them a lot. I really, really enjoyed this recipe. I will absolutely make it again. The sauce with the meat was a taste bud's heaven. Plus, a lot of calories can be cut by trimming the fat, using fat free products and egg whites. Made 4 servings. Great for leftovers.

Scallop Pesto Pasta

 Scallop Pesto Pasta:

8 oz wheat uncooked angel hair pasta

1/2 C all purpose flour

1/2 t salt

1/4 t pepper

1/2 lb sea scallops

3 T I Can't Believe It's Not Butter

1/2 C prepared pesto

Cook noodles according the the directions on the box. Combine flour and S&P in a large zip lock bag - shake the scallops to coat. Once coated, cook scallops for 2-3 minutes on each side (until they turn opaque). Once the cooking is complete, drain the pasta and toss with the pesto. Top with scallops and enjoy. 
I loved this dish, but I really like seafood. It was a nice change of protein and it made about 6 servings. I had it for lunch the next two days. :)

My brain is not seeing clearly now.....the randomness emerges.

1. I love to bleach my teeth with the white strips. However, it randomly numbs my tongue. Completely strange. Luckily, my tongue does not get bleached.

2. I want to use that latice (or whatever its called) to lengthen my eye lashes. Has anyone tried it? It says a side effect of using it could be growth in a random area.....So you may have hair growing like not in the last line??? Sketchy. 

3. I need a job.

4. I need a new hair person either in Columbus or Auburn. I would love to go back to Dimensions. Does anyone still go there and know roughly how much it $$$?

5. I need a new computer (laptop preferred) and a wi. Yes these are needs and not wants. 

6. My husband has decided he wants to be more healthy since it has been a whole smoke free month - ideas for workouts for him - someone who really does hate to work out.

7. I need healthy MAN meal and snack ideas. Please help. 

8. Lastly, I will sell season 2 of the original 90210 show for $15 and buyer pays S&H. I'm ready to buy season 3.

9. Nothing taste good as skinny looks. 

10. Did I mention I need a job?

PS I cannot change the layouts and design of my blog.....Can anyone help? The design editor isn't working for me.

"Run Run Rudolph"

Run Run Run is exactly what I did today.

I decided to train and try to run a 5K back in December.

I don't know why.

I don't think it was a New Years resolution.

I just hate running and decided that I might become that annoying, peppy, obsessed runner if I tried it. I am still not loving it. But, I did have my 5K this morning. 

A 5K is 3.1 miles. Not a far distance, unless you aren't a runner.

There was a massive crazy winter storm in Texas. Abilene shut down for 4 days. The storm traveled (luckily no snow and ice) to GA. The past two days have been so cold and rainy. Yesterday it rained all day and was in the 30's. I dreaded getting ready this morning - the high was 49 degrees, but the race started at 10 a.m. My parents drove up so it forced me to actually go (see, I totally lack that runner motivation).

Anyways, I ran it and I finished it. My goal was to run it in less than 40 minutes and I am proud to say that I ran it in 38:40 (12:30 per mile). Woo hoo!

My next goal: 10K in April. At least I have new shoes to keep me motivated......

I trained for 5 weeks. For any of you that are interested in doing the same, here was my guide:

Below you will find new recipes and my ratings of these recipes from  

Good cookbook. It is a great chance to play around with seasonings and eat light. This week's challenge will be from

I am looking so forward to it, but have no idea where this cookbook came from. 

Happy Super Bowl Weekend!

Monday: Dari's Picante Chicken and Spinach Ricotta Bake with Superior Spaghetti Sauce

Okay the 5 star rating is for the picante chicken......I give the side dish a 3 star rating.

Mo's Spinach-Ricotta Bake:
1 package (1 lb) frozen, chopped spinach
15 oz fat free ricota cheese
3t reduced fat parmesan cheese
2 large egg whites
1/4t garlic powder
pinch of ground nutmeg
1.5C Superior Spaghetti Sauce

Drain and squeeze water out of the spinach. In a large mixing bowl mix the spinach, ricotta, Parmesan, egg whites, garlic powder, and nutmeg. Mix and place in a 8" x 8" greased baking dish. Cook for 20 minutes at 400 degrees or until the top is brown. Pour spaghetti sauce and serve. It makes 6 servings.
This was good, but I am not a huge spinach fan unless it is mixed with TONS of cheese - but I suppose the lack of cheese is what makes it healthy. 

Superior Spaghetti Sauce:
1/3c chopped onion
2t minced garlic
1.3c crushed tomatoes
1T tomato paste
1T water
1t honey
1t dried oregano leaves
1t Italian seasoning
1t extra virgin olive oil
1/2t dried basil leaves

Heat olive oil over medium heat. Add garlic and onion and cook for 3-5 minutes. Do not brown. Turn the heat to low and add the rest of the ingredients. Stir and simmer for 5 minutes. Makes 3 half cup servings.
I have never made my own spaghetti sauce. I absolutely loved it and will continue to make it whenever it is needed. 

Dari's Picante Chicken:
1/3C and 1/2C picante sauce - I used medium sauce
4 medium boneless, skinless chicken breasts
6t light cream cheese from a block, softened
1/2C shredded fat free cheddar cheese

In a 13'' x  9'' baking dish spread the 1/3c picante sauce evenly in the bottom. Flatten the chicken so their are even in thickness and evenly spread the cream cheese over the chicken. Place chicken in the baking dish, cream cheese side up and cover with the remaining picante sauce. Cover with aluminum foil and bake for 15 minutes at 350. Remove the foil and sprinkle cheese on top. Bake uncovered for 15 more minutes.
I LOVED this dish. It reminded me of a recipe for chicken enchiladas that I have without the tortillas. I will absolutely make this again.

Tuesday: Spicy Meatballs w/Fiery Chili Sauce and Parmesan Pepper Sweet Potato Fries

Parmesan Pepper Sweet Potato Fries:
1 large sweet potato cut in small sticks
1t reduced fat Parmesan cheese
1/2t extra virgin olive oil
1/8 garlic powder
1/8 paprika
cayenne
salt
pepper

Toss all ingredients in a bowl. Place potatoes on a baking sheet and cook for 8 minutes at 450 degrees. Flip the potatoes and bake for 10-12 minutes until they are tender and have brown spots. Makes 2 small servings.
These were pretty good, but I would like them more crispy. I will make them again because sweet potatoes are better for you. I DO NOT like sweet potatoes, but with this recipe the sweetness is faint.

Spicy Meatballs with Fiery Chili Sauce:
1 lb ground beef (96% lean)
8t cooked brown rice
1t dried parsely
1t Italian seasoning
1t fennel seeds
1/2t garlic powder
1/2t red pepper flakes
1/2t dried minced onion
10T Chili sauce
1/2t hot-pepper sauce
S&P

Combine all ingredients except the sauces in a bowl. Mix well and form the mixture into 1" meatballs. Place on a baking sheet and cook for about 7 minutes until they are barely pink inside. Combine the sauces and pour over the meatballs. Makes 4 servings.
I was proud that I finally made a great meatball - the seasoning was good and I have always had trouble trying to make them (I usually buy the frozen ones). It was a good meal, but a little spicy. Spicy is good, but I don't think I was in the mood. I will make these again, but without the sauce. Unless I am craving a good tastebud kick.

Thursday: Lean Lemon Chicken & Bobby's Broccoli w/Cheese Sauce

Tonight's meal was interesting......

I am not a clumsy person. Some people are known to be clumsy or unlucky at times, I am not. I don't typically run into things, fall down or bruise randomly without a cause. After a few years of cooking I managed to have an incident with this meal. While cooking the chicken I happened to splash hot olive oil onto my face and neck. Lovely burns. They really are not noticeable, but holy goodness they BURNED (until my sweet husband went to Walgreens and got some meds). This isn't the recipes fault - it is completely the cooks. :) I didn't follow directions well.

Bobby's Broccoli with Cheese Sauce 
3 cups (.5 lb) broccoli florets - I used fresh
1/4 C zesty cheese dip

Boil 4 cups of water. Add broccoli and cook for roughly 3 minutes or until the veggie is crisp/tender. Drain and pat dry. Spoon dip in microwaveable bowl and heat in short intervals (15 sec) until warm. Mix the broccoli and cheese and enjoy!
This was surprisingly good. It was yummy and I will make it again. Great for kids and husbands who may have a hard time eating vegetables. I added pepper for more flavor.


Lori's Lean Lemon Chicken
2t garlic powder
2t lemon pepper
1/2 t seasonsed salt
4 small, boneless, skinless chicken breasts
I Can't Believe It's Not Butter Spray
1 cup lemon juice - freshly squeezed (5 lemons)
4 slices of lemons

Combine garlic powder, lemon pepper, and salt. Mix to blend and rub seasoning evenly over the chicken. Cover and refrigerate chicken for 15 mins or more for flavor. Heat a skillet over high heat until a drop of water sizzles on it. Remove pan from heat and LIGHLTLY MIST with olive oil spray. Place chicken in pan and cook 2-3 mins on each side to brown. Place chicken in an 8 x 8 non stick (or lightly greased) baking dish and spray each chicken piece with 2 sprays of the butter. Pour lemon juice over the chicken and top with a lemon slice. Cook for 22 minutes (or until chicken is cooked) at 400 degrees.
Seasoning was great. Definitely more of a healthy dinner choice and the chicken was not dry. I will make it again when I can master not burning myself.